pineapple coconut angel food cupcakes

Name: Pineapple Coconut Angel Food Cupcakes
Prep time: 5 min
Cook time: 15 min
Yield: 18
Cuisine: American
Ingredients: ## CUPCAKES; 1 box(es) angel food cake mix; 20 ounce(s) can of crushed pineapple in heavy syrup; ## COCONUT CREAM FROSTING; 8 ounce(s) low fat or fat free whipped cream; 1/4 cup(s) crushed pineapple , drained; 1/4 cup(s) coconut , toasted

(5 RATINGS)

553 Pinches 2 Photos

Karla Everett

Greenacres, WA

Updated on Apr 29, 2011

These are very delicious cup cakes and so easy to make and it only has 2 ingredients. I like the pineapple and coconut flavors combined in these cupcakes. This is great as a full cake too and try to add pie fillings instead of the pineapple ...I really like the cherry. Keep left over cupcakes/cake in the refrigerator (thats if there is any left over).

Rate

prep time 5 Min

cook time 15 Min

method Bake

yield 18 serving(s)

Ingredients

CUPCAKES
1 box angel food cake mix
20 ounces can of crushed pineapple in heavy syrup
COCONUT CREAM FROSTING
8 ounces low fat or fat free whipped cream
1/4 cup crushed pineapple , drained
1/4 cup coconut , toasted

How To Make pineapple coconut angel food cupcakes

Step 1

Directions for cupcakes :

Step 2

Preheat oven to 375° , Place paper cupcake liners into cupcake pans.
Step 3

Combine the angel food cake mix ( the mix only) and crushed pineapple in syrup until mixed.
Step 4

Fill the cupcake liners 3/4 full. Bake for 12-14 minutes or until cupcakes are golden brown. Cool completely before frosting.
Step 5

Directions for frosting :
Step 6

Combine the whipped cream , crushed pineapple and toasted coconut and stir to combine. Frost the cooled cupcakes with the frosting.
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